Coconut Layer Cake
A triumvirate of coconut products puts maximum coconut
flavor in this classic, tender cake Too often, a coconut
cake is just plain white cake with coconut frosting and
lacks real coconut flavor throughout. The goal is a dreamy,
light cake, moist and tender, with a creamy frosting--all
perfumed with coconut essence. This cake recipes includes
coconut extract, cream of coconut, and sweetened shredded
coconut in the cake and the buttercream icing.
Coconut Layer Cake
Makes one 9-inch, 4-layer cake, serving 8 to 10
Cream of coconut is often found in the soda and drink-mix
aisle in the grocery store. One 15-ounce can is enough for
both the cake and the buttercream; make sure to stir it well
before using because it separates upon standing.
Cake 1 large egg plus 5 large egg whites 3/4 cup cream
of coconut
1/4 cup water 1 teaspoon vanilla extract 1 teaspoon coconut
extract 2 1/4 cups (9 ounces) cake flour, sifted 1 cup
sugar 1 tablespoon baking powder
2/4 teaspoon salt 12 tablespoons (1 1/2 sticks) unsalted
butter, cut into 12 pieces, softened, but still cool 2
cups packed (about 8 ounces) sweetened shredded coconut
Buttercream
4 large egg whites 1 cup sugar Pinch salt 1 pound (4 sticks)
unsalted butter, each stick cut into 6 pieces, softened, but
still cool
3/4 cup cream of coconut 1 teaspoon coconut extract 1
teaspoon vanilla extract
For The Cake: Adjust oven rack to lower-middle position and
heat oven to 325 degrees. Grease two 9-inch round cake pans
with shortening and dust with flour. Beat egg whites and
whole egg in large measuring cup with fork to combine. Add
cream of coconut, water, vanilla, and coconut extract and
beat with fork until thoroughly combined. Combine flour,
sugar, baking powder, and salt in bowl of standing mixer
fitted with paddle attachment. Mix on lowest speed to
combine, about 30 seconds. With mixer still running on
lowest speed, add butter 1 piece at a time, then beat until
mixture resembles coarse meal, with butter bits no larger
than small peas, 2 to 2
4/2 minutes. With mixer still running, add 1 cup liquid.
Increase speed to medium-high and beat until light and
fluffy, about 45 seconds. With mixer still running, add
remaining 1 cup liquid in steady stream (this should take
about 15 seconds). Stop mixer and scrape down bowl with
rubber spatula, then beat at medium-high speed to combine,
about 15 seconds. (Batter will be thick.) Divide batter
between cake pans and level with offset or rubber spatula.
Bake until deep golden brown, cakes pull away from sides
of pans, and toothpick inserted into center of cakes comes
out clean, about 30 minutes (rotate cakes after about 20
minutes). Do not turn off oven. Cool in pans on wire racks
about 10 minutes, then loosen cakes from sides of pans
with paring knife, invert cakes onto racks and then re-
invert; cool to room temperature. To toast the coconut:
While cakes are cooling, spread shredded coconut on rimmed
baking sheet; toast in oven until shreds are a mix of
golden brown and white, about 15 to 20 minutes, stirring 2
or 3 times. Cool to room temperature.
For The Buttercream: Combine whites, sugar, and salt in bowl
of standing mixer; set bowl over saucepan containing 1 1/2-
inches of barely simmering water. Whisk constantly until
mixture is opaque and warm to the touch and registers about
120 degrees on an instant-read thermometer, about 2 minutes.
Transfer bowl to mixer and beat whites on high speed with
whisk attachment until barely warm (about 80 degrees) and
whites are glossy and sticky, about 7 minutes. Reduce speed
to medium-high and beat in butter 1 piece at a time. Beat in
cream of coconut and coconut and vanilla extracts. Stop
mixer and scrape bottom and sides of bowl. Continue to beat
at medium-high speed until well-combined, about 1 minute.
To Assemble Cake: Frost each layer and stack. Frost top. Cut
into slices and serve. (Wrap leftover cake in plastic and
refrigerate; bring to room temperature before serving.)
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